Restaurants and bars are adding more pop and fizz to their menus with champagne cocktails. Brought to you by Monin®.
Nothing says cheers quite like champagne—except maybe a champagne cocktail. Traditionally, a glass of sparkling wine with an angostura bitters soaked sugar cube in the bottom and garnished with a lemon peel, the champagne cocktail has been around since the first cocktail book was published near the turn of the 20th century.
Driven perhaps by Americans’ renewed interest in old-fashioned craft cocktails, chefs and mixologists across the country are adding more pop and fizz to their bar menus with these bubbly beverages. Most are menuing classics, such as the French 75, a blend of gin, lemon juice and sugar and a splash of champagne, while others are adding classics with a twist, such as the Champagne and Elderflower cocktail, made with gin, elderflower liqueur, dry champagne and garnished with a lemon peel. Some operators are differentiating themselves by creating signature champagne cocktails using an array of on-trend fruit flavored syrups, such as acai, peach, blackberry and pomegranate. Also showing up on menus are favorite cocktails topped with champagne, such as the sparkling mojito and the effervescent margarita, resulting in a sort of champagne and cocktail hybrid. Perfect for brunch or lunch, dinner or happy hour and, of course, as an after dinner drink, champagne cocktails are an easy way to set your menu apart and give your guests one more reason to raise a glass at your place.